I haven't made these since I have had my new kitchen! So I thought I would bust out the machine and make some for us and my friend Liz. They were GREAT. Not too hard, not too soft. I wanted to make the split version, half vanilla half chocolate, but I wasn't prepared to make 100 of them just before I would be making Christmas cookies. Maybe next time, hopefully in less than 3 years hahaha.
Ingredients
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon espresso powder
- 3/8 teaspoon salt
- 1/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
- 2 teaspoons baking powder
- 1 2/3 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup melted butter
Directions
- Beat together the eggs, sugar, vanilla, espresso powder, and salt till smooth.
- Add the cocoa and baking powder, again beating till smooth.
- Add the flour, mixing till well combined. Add the melted butter, again mixing till well combined.
- Bake pizzelle according to your pizzelle iron instructions. A tablespoon cookie scoop works well for scooping batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers.
- To make two-tone pizzelle: Prepare plain pizzelle batter, flavoring it with 1/2 teaspoon hazelnut flavor, if desired. Using a teaspoon scoop (which holds 2 level measuring teaspoons), drop a chestnut-sized ball of vanilla batter just below center in the cooking area of the pizzelle iron. Drop a slightly smaller ball of chocolate batter just above the center line, nestling it right next to the vanilla batter. Close the iron, and bake according to the manufacturer's directions.
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